Discussed the following with the Person In Charge:
1) Several of the cleaning items were already previously listed by the Person in Charge on the "To-Do List"
2) The PIC has already ordered new door gaskets for all the coolers
3) Facility will contact the Health Department once the dish machine has been repaired
Abbreviations: WIC: Walk in Cooler, RIC: Reach in Cooler, IT: Internal Temperature, ST: Surface Temperature, PIC: Person in Charge.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The 3 compartment sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Cutting Surfaces (corrected on site) (repeated violation)
Observation: The cutting board was heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition. Person In Charge discarded the damaged cutting board.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Equipment - Cooking and Baking Equipment (corrected on site)
Observation: The top of the microwave oven is observed soiled.
Correction: Using the manufacturer's recommended cleaning procedure, clean the microwave oven at least every 24 hours.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment are noted in need of cleaning: 1) Top of the dish machine 2) The sides and bottom of the deep fryers 3) Door gaskets of several reach-in coolers.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) (repeated violation)
Observation: The food-contact surfaces of the equipment were not observed sanitized due to the final rinse temperature of the dish machine. The final rinse temperature did not reach 160'F
Correction: observed the final rinse to be 146'F. Person in charge instructed employees to set up 3 compartment sink to sanitize equipment.
- Equipment and Utensils, Air-Drying Required
Observation: Observed stacks of cups near the drink machine that were found stacked while wet after cleaning and sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of moisture that may encourage microbial growth.
- Physical Facilities in Good Repair
Observation: The following physical facilities are not maintained in good repair: 1) The ceiling in the dry storage room 2) The floor in the dry storage room.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The following physical structures are noted in need of cleaning: 1) Ceiling tiles above dish machine 2) Floors and walls along the cooks line.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
- Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
Observation: Observed several bottles of chemicals that were not properly labeled. Person In Charge labeled all the bottles with the correct name.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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07/31/2015 | Routine | |
Discussed the following with the Person in Charge:
1. Employee health.
2. Use of time as a public health control.
3. Cooling procedures for chili.
Overall, observed facility to be clean and well maintained. Contact the health department regarding repairs to dish machine.
- Critical: Time as a Public Health Control* (corrected on site)
Observation: No written procedures for the use of time as a public health control with potentially hazardous foods. Facility has recently begun hand breading items such as fish and chicken. Breading for these items is left out at room temperature for 2 hours without sifting. Person in Charge agreed to fill out form regarding written procedures for the breading.
Correction: Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
- Equipment - Good Repair and Proper Adjustment
Observation: The large reach in freezer on the cook line was observed in a condition that prevents necessary maintenance and easy cleaning.
Correction: Defrost the freezer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Equipment - Cutting Surfaces
Observation: Several cutting boards throughout the facility are heavily scratched, scored or stained. The food contact surface is no longer easily cleaned and sanitized due to condition.
Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
- Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site)
Observation: The food-contact surfaces of the equipment are not being sanitized at the bar dish machine or the kitchen dish machine. There was no measurable sanitizer present in the bar dish machine, and the rinse cycle temperature in the high temp dish machine did not exceed 136'F as measured by maximum registering thermometer. The sanitizer container at the bar dish machine was swapped with a new one, the sanitizer line was primed, and sanitizer was measured at 50 parts per million. The maintenance company was contacted to look at the kitchen dish machine, and the three compartment sink was set up until the machine can be repaired.
Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
- Handwashing - Using a Handwashing Lavatory (corrected on site)
Observation: The handwashing facility located at the cook line is blocked, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the large trash can preventing its use.
- Refuse - Areas, Enclosures, and Receptacles, Good Repair
Observation: The waste storage container for the facility has a broken lid.
Correction: Replace the broken lid for the waste storage container.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory in the bar area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Mops - Drying Mops (corrected on site)
Observation: Mops not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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08/13/2014 | Routine | |
Discussed the following with the Person in Charge:
1.Overall observed the facility to be clean and well maintained.
2. If facility decides to allow salmon to be ordered undercooked (below 145'F), parasite destruction records or proof that salmon is farm-raised and pellet-fed would need to be obtained from the supplier. The salmon would also need to then be included under the consumer advisory on the menu.
- Critical: Hands - When to Wash* (corrected on site)
Observation: Observed a cook place raw chicken tenders on the grill, remove gloves and put on clean gloves without washing his hands. Person in Charge discussed observation with the employee and instructed him to wash hands when gloves are changed.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Temperature, Cooking - Raw Animal Foods* (corrected on site)
Observation: The chicken tenders were was not cooked to a sufficient temperature and time to eliminate pathogenic bacteria. Observed chicken tenders cooked to an internal temperature of 154'F and 161'F. Cook placed the chicken back on the grill to continue cooking. Chicken was cooked to 174'F and 181'F.
Correction: Continue to cook the chicken to heat all parts to 165°F or above for 15 seconds.
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02/12/2014 | Risk Factor | |
Discussed the following items with the Person in Charge:
1. Cooling procedures for chili.
2. Employee Health policy is sufficient, and PIC requested additional posters/handouts.
3. Wiping cloth bucket measured at 50 parts per million chlorine bleach.
4.Facility in general is very clean and well maintained. Thank you!
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: The opening staff members are eating in areas where they may contaminate food, clean equipment, utensils or other items needing protection. Observed employee's prepared lunch observed on the cook line.
Correction: Provide a designated area where employees may eat so as not to contaminate exposed food, clean equipment, utensils, and linens, or unwrapped single-service and single-use articles, or other items needing protection.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw foods of animal origin stored over ready-to-eat (RTE) food in the refrigeration unit. Observed raw chicken stored on shelving above cooked ribs in the walk in cooler.
Correction: Separate raw foods of animal origin during storage, preparation, holding, and display from raw RTE food including foods such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station on the cook line was observed being used for purposes other than washing hands. Observed food equipment stored in this hand sink at the start of the inspection.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities in Good Repair (corrected on site) (repeated violation)
Observation: Observed burned out light bulb in exhaust hood is not maintained in good repair.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/27/2013 | Routine | |
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